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What is Thanksgiving without pumpkin pie? Does such a day even exist?
Well, it surely doesn’t have to be, not when this keto version of the classic pumpkin pie is just sooo dreamy and delicious… AND LOW CARB, my friends!
Listen, my husband was genuinely worried we wouldn’t have a pumpkin pie ever again. He took one bite of this pie, and he was so thrilled that pumpkin pie is here to STAY!
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Pumpkin Pie (Keto)
Print Recipe
Pin RecipeIngredients
“Brown Sugar Substitute”:
- 1/2 cup Pyure (or preferred sugar substitute blend)
- 1/2 tsp maple extract
Crust:
- 1/2 cup almond flour
- 1/4 cup “Brown Sugar Substitute”
- 3 Tbsp coconut Oil
- 1 tsp. xanthan gum
Filling:
- 1 15-oz can pumpkin puree
- 1/4 cup “Brown Sugar Substitute”
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp. ground nutmeg
- 2 large eggs
- 1 cup whole milk
- 1 tsp. xanthan gum
Instructions
Preheat oven to 350 degrees.
Make your brown sugar substitute by using a sugar alternative like Pyure brand stevia/erythritol blend. Add maple syrup and mix well.
In a mixing bowl, combine all ingredients for the crust until well mixed. Press mix into the bottom of a 9″ pie plate. Bake for 20 minutes. (It will still seem really soft, that’s ok!)
In another mixing bowl, combine all of the ingredients for the filling and mix well.
When the pie crust is done, pour the filling into the pie plate, evenly over the crust.
Place pie in oven and back for 40-50 minutes or until a knife inserted near the center comes out clean.
Notes
Optional toppings:
- Heavy whipping cream mixed with a drizzle of sugar-free syrup or sugar substitute of your choice.
- Chopped pecans
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